Authentic Rice and Jaggery Puttu Recipe – Kerala Style

Last Updated on 6 months ago by Neha Deshmukh

Authentic Rice and Jaggery Puttu Recipe – Kerala Style

Introduction

Oh, Puttu! Just the smell of it steaming brings back so many childhood memories of weekend breakfasts at my grandmother’s house in Kerala. It’s a simple dish, really, but packed with flavour and a comforting warmth. Puttu isn’t just breakfast; it’s a feeling, a connection to home. Today, I’m so excited to share my family’s recipe for this classic Kerala delight – a sweet and subtly spiced Rice and Jaggery Puttu. It’s easier to make than you might think, and trust me, the results are so worth it!

Why You’ll Love This Recipe

This Puttu recipe is special because it perfectly balances the sweetness of jaggery with the earthy flavour of rice and coconut. It’s a delightful treat that’s not overly sweet, making it perfect for breakfast, a snack, or even a light dessert. Plus, it’s naturally gluten-free! You’ll love how the layers come together, creating a soft, fluffy texture that’s just irresistible.

Ingredients

Here’s what you’ll need to make this Kerala-style Puttu:

• 2 cup raw rice
• ¼ cup cooked rice
• 1 cup jaggery syrup (made from 200g jaggery and ¼ cup water)
• 1 pinch salt
• 1 pinch baking soda
• 2-3 tsp ghee or coconut oil
• 1 handful chopped coconut
• 2 shallots, sliced
• ¼ tsp cumin seeds

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Rice: Traditionally, Kerala Matta Rice (also known as Palakkadan Matta Rice) is used for Puttu. It gives the Puttu a beautiful reddish hue and a slightly nutty flavour. If you can’t find it, short-grain rice works well too, but the colour will be lighter.
• Jaggery: Jaggery is unrefined cane sugar, and it adds a beautiful caramel-like sweetness. You can use different types of jaggery – date jaggery or even palm jaggery – each will give a slightly different flavour profile. I personally love using date jaggery for a richer taste.
• Ghee vs. Coconut Oil: This is a matter of preference! Ghee adds a lovely richness, while coconut oil gives a more authentic Kerala flavour. My grandmother always used coconut oil, so that’s what I usually reach for.
• Cooked Rice: Adding a little cooked rice to the mix helps create a softer, more pliable batter.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the raw rice in water for at least 4 hours. This is crucial for getting that perfect soft texture. Once soaked, drain the rice well.
2. While the rice is soaking, prepare the jaggery syrup. Boil 200g of jaggery with ¼ cup of water until it’s completely dissolved. Strain the syrup to remove any impurities and set it aside to cool.
3. Now, heat 2-3 teaspoons of ghee or coconut oil in a pan. Roast the sliced shallots and chopped coconut until they turn golden brown and fragrant. Set these aside – they’re going to add a wonderful flavour to our Puttu!
4. In the same pan, splutter the cumin seeds for a few seconds. Be careful not to burn them!
5. Time to make the batter! Grind the soaked rice, cooked rice, jaggery syrup, and a pinch of salt into a smooth batter. The consistency should be similar to idli batter – not too thick, not too runny.
6. Just before you’re ready to steam, mix in a pinch of baking soda. This will give the Puttu a nice fluffy texture.
7. Grease a pressure cooker (without the weight) with ghee or coconut oil. Layer the bottom with some of the roasted coconut, shallots, and cumin seeds.
8. Pour the Puttu batter into the cooker, spreading it evenly. Garnish with the remaining roasted coconut, shallots, and cumin seeds.
9. Cook without the pressure weight on low flame for 10-12 minutes. The steam is what cooks the Puttu, not the pressure! Check for doneness by inserting a toothpick into the centre – it should come out clean.
10. Let the Puttu cool completely before slicing and serving.

Expert Tips

• Don’t skip the soaking time for the rice! It’s essential for a soft Puttu.
• Make sure your jaggery syrup is strained to avoid any gritty bits in your Puttu.
• Low and slow is the key to cooking Puttu. Cooking on a low flame ensures it cooks evenly and doesn’t burn.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Puttu: Simply use coconut oil instead of ghee.
• Gluten-Free Puttu: This recipe is naturally gluten-free as long as you use pure rice!
• Spice Level: Add a pinch of cardamom powder to the batter for a warm, aromatic flavour. My friend, Priya, swears by this!
• Festival Adaptations: During Onam and Vishu, some families add a layer of banana slices between the Puttu layers for an extra special touch.

Serving Suggestions

Puttu is traditionally served with Kadala Curry (black chickpea curry), but it’s also delicious with:

• Vegetable Stew
• Coconut Chutney
• Sugar (for those who prefer it extra sweet!)
• A hot cup of chai – it’s the perfect pairing!

Storage Instructions

Leftover Puttu can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it by steaming it again or microwaving it with a splash of water. It won’t be quite as fluffy as freshly made Puttu, but still delicious!

FAQs

Let’s answer some common questions:

• What type of rice is best for Puttu? Kerala Matta Rice is the traditional choice, but short-grain rice works well too.
• Can I make Puttu in an Instant Pot? Yes! You can use the steam function in your Instant Pot. Just make sure to grease the inner pot well and cook on low pressure for about 10-12 minutes.
• How do I know if the Puttu is cooked properly? Insert a toothpick into the centre. If it comes out clean, it’s done!
• What is the best way to serve Puttu? Warm, with your favourite curry or chutney.
• Can I prepare the batter ahead of time? Yes, you can prepare the batter a few hours in advance and store it in the refrigerator. Just add the baking soda right before steaming.